Grilled Corn & Black Bean Salsa

about 6
Prep Time
5 minutes
Cook Time
25 minutes


For the salsa:

  • 2 ears of corn
  • 30 oz black beans, drained and rinsed
  • 2 cups cherry tomatoes, halved
  • ½ red onion, diced
  • ⅓ cup fresh cilantro, roughly chopped
  • 2 avocados, cubed

For the dressing:

  • juice from 4 small limes
  • 3 tbsp olive oil
  • 1 tsp agave or honey
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • salt and pepper, to taste


  1. Set the Grillet™ to 400°F. Close the lid and let it heat briefly.
  2. Husk the corn and place the two ears onto the Grillet™, then replace the lid.
  3. Cook for 25 minutes, turning them every 5 minutes with rubber-tipped tongs to cook the kernels and create grill marks.
  4. Once the corn is cooked and has some color, remove it from the Grillet™ and turn off the appliance.
  5. Allow the corn to cool, then cut the kernels off the cob and transfer them to a medium-sized bowl.
  6. In a small bowl, whisk together all the ingredients for the dressing; set aside.
  7. To the bowl with the corn, add the black beans, cherry tomatoes, onion, and cilantro.
  8. Pour the dressing over the vegetables. Stir well to fully coat the veggies.
  9. Add the avocado on top and gently toss the salsa again to incorporate the avocado without fully smashing it.
  10. Serve immediately with tortilla chips.

Recipe inspiration from Vegan Hugs